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The efficacy of sodium lactate (SL) at 0-3% (w/w) concentration supplemented in four batches of dry fermented Chinese-style sausages inoculated with lactic acid bacteria (LAB) culture of Pediococcus pentosaceus- ATCC 33316 were analyzed for physico-chemicals and microbiological quality of products. The proximate composition like moisture, sugar and salt content in samples containing ≥2% level of SL were significantly increased (p w ) and pH declination in sausages were significantly reduced (p 0.05) effect on Hunter L , a & b values of samples but significantly (p Micrococcaceae and Enterobacteriaceae counts has been shown at concentration 2% or above. Result of the sensory analysis showed that the sample treated with SL at 2% was superior in quality parameters. The findings suggested that an optimum level of SL at 2% (w/w) concentration could be supplemented in sausage batter as a pH regulator, antioxidant and antimicrobial agent to produce a high quality of dry fermented Chinese-style sausage inoculated with LAB culture of P. pentosaceus- ATCC 33316 in commercial scale. Key words: Sodium Lactate; Dry fermented Chinese-style sausage; P. pentosaceus- ATCC 33316; pH; Antimicrobial; Lipid oxidation DOI: 10.4038/tare.v11i0.1785 Tropical Agricultural Research and Extension Vol.11 2008 pp.31-38

tropical agricultural research and extention

Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of &lt;i&gt;Pediococcus pentosaceus&lt;/i&gt;-ATCC 33316